Pork Free Asian Beef Salad with Ginger-Coconut Dressing
Bright, crunchy, and loaded with bold Southeast Asian-inspired flavors, this beef salad is the kind of dish that looks impressive but comes together with surprisingly little fuss. Flank steak gets a quick coconut aminos and ginger marinade before being seared to a beautiful crust, then sliced thin against the grain so every bite is tender. The ginger-coconut dressing — built on coconut aminos, apple cider vinegar, honey, turmeric, and garlic — is punchy and aromatic, tying together a colorful base of shredded green and purple cabbage, julienned carrot, cucumber, scallions, cilantro, and fresh mint. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution gymnastics required. Coconut aminos do the heavy lifting in place of traditional soy-based sauces, delivering that savory, umami depth without any hidden additives to worry about. A squeeze of lime over the top right before serving brightens everything up and makes the flavors pop even more. This one is equally at home as a weeknight dinner or a make-ahead lunch that holds up well once the dressing is on.
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Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, grated
- 1 tbsp coconut oil
- ½ tsp fine sea salt
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, grated
- 1 tsp raw honey
- ½ tsp ground turmeric
- 1 clove garlic, minced
For the salad
- 3 cups green cabbage, thinly shredded
- 1 cup purple cabbage, thinly shredded
- 1 large carrot, julienned or coarsely grated
- 1 english cucumber, halved lengthwise and thinly sliced
- 4 scallions (green tops only), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine 1 tbsp coconut aminos and 1 tsp grated ginger. Pat the flank steak dry with paper towels, then rub the marinade evenly over both sides. Let the steak rest at room temperature for 15 minutes.
- 2
While the steak marinates, whisk together the 3 tbsp coconut aminos, apple cider vinegar, olive oil, 1 tbsp grated ginger, honey, turmeric, and minced garlic in a small bowl until the honey is fully dissolved and the dressing is uniform. Set aside.
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